Matcha Tartlets 🌺🌿

You have really been looking forward to this recipe!

For the base:
· 250 g wheat flour
· 100 g coconut oil, at room temperature
· 2 egg yolks
· 100 g powdered cane sugar
· A pinch of salt
· 1 tablespoon milk

For the ganache:
· 350 g whipping cream with 33% fat
· 250 g mascarpone
· 1 teaspoon matcha – why not use pink or blue matcha? 🥰
· 2 sprigs of mint
· Zest of 1 lime
· 5 g agar-agar
· Powdered cane sugar – or another sugar if you would like a “purer” colour
· 10–12 strawberries

For the decoration: ⠀
Berries of your choice!⠀🍒🍓

Method:
Whisk the egg yolks and sugar together until pale and creamy. Mix the flour with the softened coconut oil, butter or ghee. The coconut oil should not be liquid; it should still hold its shape.
Combine the two mixtures, add the salt and milk, then knead to form a dough. The dough will be fairly crumbly, so allow it to rest for a little while. This will soften the oil and help the mixture hold together more easily. Roll out the dough and press it into the bottom and sides of the tin. Dust it with flour, prick it with a fork and cover it with aluminium foil, pressing the foil against the bottom and sides. Add baking weights such as dried beans, buckwheat or rice to prevent the pastry from rising or puffing up.

You can use any leftover dough to create decorations such as flowers or stars with cookie cutters. Bake them like biscuits and use them to decorate your tart. 🌼

Bake the tart base in an oven preheated to 180°C until cooked, approximately 30 minutes, although the exact time will depend on your oven. The base should be crisp around the edges and softer in the centre. ☝️
To prepare the filling, combine the cream, mascarpone and agar-agar. Bring the mixture to the boil, stir for a few minutes and then remove it from the heat.

Mix the matcha with a small amount of hot water. Add the lime zest, mint and a little mascarpone, then whisk everything together!

Combine the two mixtures using an electric whisk until completely smooth.

Arrange the strawberries over the bottom of the tart, then pour the ganache over them. 🍓🍓🍓

Important: do not remove the tart from the tin at this stage. The ganache is generous and heavy, and the sides of the tart will not be able to support it! ☝🏼
The tart will be easy to remove from the tin once the filling has set.

Finally, place the tart in the refrigerator and allow the ganache to set. Then decorate it however you like.

You are sure to impress your friends – and enjoy a delicious treat. Bon appétit!